Start by patting the chuck roast dry with paper towels, then sprinkle salt and pepper generously over all sides. This simple step helps to enhance the flavors right from the beginning.

Grab a heavy-based pot and heat 1 tablespoon of olive oil over high heat. Once hot, carefully add the beef pieces, searing them aggressively on each side. You want them browned and caramelized, bringing out those rich flavors. After 3 to 5 minutes, remove the beef and set it aside on a plate.

Lower the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pot. Toss in the minced garlic and diced onion. Sauté for about 2 minutes until the onions are translucent. Then, add the diced carrots and celery, sautéing them for another 5 minutes until they start to soften.

Now, it’s time to bring everything together. Add the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine, water, thyme, and bay leaves. Mix well! Return the seared beef to the pot, including any juices that collected on the plate. Increase the heat to bring the mixture to a gentle simmer.

Once simmering, cover the pot and reduce the heat to low. Let it cook slowly for about 2 hours. Remember: the goal is to have that beef perfectly tender and shreddable.

After the beef is fall-apart tender, remove it from the pot and use two forks to shred it into coarse pieces. Return the shredded beef to the pot, stirring it back into the sauce. Let the ragu simmer for an additional 30 minutes with the lid on. This step helps the sauce thicken up beautifully.

Before serving, do a quick taste test. Adjust the seasoning with salt and pepper as needed. If the sauce is a little too tangy for your liking, adding ½ teaspoon of sugar can help balance the flavors. Set the pot aside, but remember—it's even better the next day!

In a large pot, bring water to a boil with 1 tablespoon of salt. Cook your pasta according to the package instructions, but set a timer for 1 minute less than the recommended time. This ensures the pasta doesn’t overcook.

While the pasta cooks, heat about 5 cups of the prepared ragu in a large skillet or Dutch oven. Once the pasta is ready, use tongs to transfer it directly from the pot into the skillet. Toss the pasta with ¾ cup of reserved pasta water, allowing the sauce to cling beautifully to each strand.

Gather your family at the table and serve it hot! Don’t forget to sprinkle plenty of freshly grated Parmesan cheese on top and garnish with chopped parsley for that extra touch.